Preparation

Preheat oven to 400°F. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly. Place garlic and corn on rimmed baking sheet. Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly.

Squeeze garlic out of skins into large bowl; add any oil from foil. Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl.

Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Place in medium bowl; toss with 1 tablespoon oil. Using kitchen shears, cut pasta crosswise several times.

Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat. Season with salt and pepper. Garnish with shaved Parmesan.

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Reviews

I usually don't love cold pasta dishes and was planning on eating this hot, but it is fantastic at room temperature. Really delicious combination of flavors! I was just cooking for myself so I pared down and eyeballed the ingredients, did not rinse the pasta (that just takes away the lovely starchiness!), used a mache mix with radiccio in the stead of mixed greens and radiccio, and used part-skim ricotta. I roasted the whole garlic head and used about half (I love garlic!) This is a great, very flavorful spring/summer recipe for any occasion. If you think it's bland then your ingredients aren't fresh enough, and/or you forgot to add salt & pepper!

FANTASTIC! The only change I made was to just half roast the garlic, so that it still had some bite to it. I like the taste of raw garlic much more than roasted, just a personal preference. It's absolutely critical to use good ricotta. So creamy and fresh tasting. Yum, yum, yum.

This was a very interesting dish,
and I enjoyed it more than I
expected to. I didn't have access to
fresh ricotta or basil and prior
reviews made me a bit nervous it
would be too bland, so I decided to
add in some (about 1/4 lb.)mild bleu
cheese. I thought it made a really
nice addition. I am recommending it
to others.

I really wanted this recipe to work, but the first time I made it, it left a lot to be desired. Here is how I altered it, using a trusted Italian sauce cookbook. I share it because we thought this was super once the changes were made. Enjoy!
To replace ricotta cheese: 2 T softened unsalted butter, 4 oz imported mascarpone (half a small container), dollop of gorgonzola (optional) 2-4 T of pasta cooking water. Add at the end: 5 slices of prosciutto, cut into thin slivers. Preheat oven to 400°F. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly. Place garlic and corn on rimmed baking sheet. Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly. Squeeze garlic out of skins into large bowl; add any oil from foil. Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl. Meanwhile, break pasta in half and cook pasta in pot of boiling salted water until tender but still firm to bite. While pasta is cooking, combine mascarpone and butter in a bowl with a wooden spoon, then add gorgonzola if using, then 1/4 c. parmesan cheese. Drain pasta and put back into cooking pot. Add the cheese mixture and toss to coat, heating gently if desired. Add pasta, greens, radicchio, herbs (I didn't use dill), prosciutto slivers and garlic mixture to pot; toss to coat. Season with salt (though be careful because if gorg. and prosc. are in the mix) and pepper. Garnish with shaved Parmesan. Serves 4.

Found this recipe to
use up the herbs
that are
over-growing my herb
planters. The mix
of fresh ingredients
gives a great
refreshing taste. Prepping the
ingredients does
take some time. My
Corn Stripper helped
a bit with the corn
kernels. I chopped
the herbs before
measuring them and
seasoned liberally
with salt and pepper
at the end.

I recently made this for a summer BBQ and the family raved. The crunch of the sweet corn and salad greens together with the lemony angel hair pasta texture is really nice. I think I would not bother if we did not have good fresh sweet corn and herbs. I have found substituting whatever herbs I have from the yard works out fine, since the herbs are not the dominating flavor in the dish. The prep time is longer than I would like but it does make alot!

I made this exactly according to the recipe the first time and it was good, though the ricotta is a bit bland. The second time around I doubled the amount of herbs and used goat cheese instead of ricotta, and it was absolutely amazing!

Very summery! When
I make it again, I
would omit the dill
(perhaps entirely)
and lower the
amount of parsley.
The herbs
overwhelmed the
more sublte flavor
of the roasted
garlic and corn.
That said, I loved
having the salad in
my pasta, and am
curious to keep
tinkering with it.

Served this and everyone raved about it. I made a few changes...added sauted asparagus. The only herbs I used were Basil, Parsley and a little Dill. Was very generous with the ricotta and the olive oil.

Very summery, though it was a bit bland. Could've used a lottle more flavor. Maybe next time I will add something that has a bit more punch to it and omit some of the ricotta cheese. I was expecting it to be a little lighter.

Great dish. I pretty
much followed the
recipe. Everything
was super fresh
(picked herbs from
garden, greens and
radiccio were very
fresh, fresh grated
parm etc)... I
don't think it would
be as good
otherwise. I don't
like chives so I
omitted them and
just added a bit
more parsley, basil
and dill. Instead of
roasting the garlic
and corn in the oven
we did it on the
grill. I did all the
prep ahead of time
(wash greens, grate
parm, chop
herbs, roast garlic
and corn)
and threw it
together just before
dinner.

A good amount of prep and a lot of calories for just OK results. Somehow even after an entire head of garlic, two lemons, $6 worth of herbs and even some exceptional parmesan, it was bland. Maybe it will be better on day 2.

Wonderful,
interesting dish and
especially summery.
Followed the recipe
to a t, except did
not use radicchio;
substituted arugula.
The parmesan seems
really important in
this dish. Slightly
time consuming with
all the chopping &
the preparation of
the garlic. Worth
it, though!

I thought the chives and dill overwhelmed the more subtle flavors of the roasted corn and garlic (and I used two heads of garlic!). All in all, I thought this dish was just too "busy." If I make it again, I'll cut out some of the greens and the herbs.

I LOVED this recipe.
I sauteed canned
corn instead of
roasting it on the
cob and it was
delicious. It also
allowed me to just
throw the garlic in
the oven, wait about
half an hour, and
then finish
everything up just
in time to pull the
garlic out. I
didn't have the
problem with not
enough liquids that
many reviewers seem
to have had but I
also estimated on
most of the
measurements. The
mix of herbs along
with the lemon juice
was delicious and
although the
radicchio is a bit
bitter, it blends
perfectly with the
mix of other
flavors. I'm not
sure why some
reviewers were so
annoyed with not
knowing whether to
have it hot or cold,
it's great both
ways. I will
definitely make this
again.

I substituted swiss
chard for the mixed
greens, but
otherwise followed
the recipe. A very
fresh and light
pasta recipe. We
ate it warm the
first night and
straight out of the
fridge the second.
It was good both
ways.

Not sure why the first
reviewer commented that
this recipe is too time
consuming. I make this
recipe all the time and it
is easy and tasty. As the
reviewer from Tampa
mentioned it is always a
good idea to save some of
the pasta water when
using any type of cheese
for the sauce to get the
right consistency. I would
recommend this recipe!